Warm pumpkin salad with tahini dressing

Cooking Salads Warm pumpkin salad with tahini dressing

Tahini dressing brings a Middle Eastern flavour to this soft pumpkin and crunchy nut salad.

Lables: Low carb Low kilojoule Low sodium Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Place the pecans in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 2-4 minutes or until the pecans are toasted. Roughly chop and set aside.
  2. Rinse pumpkin under cold water, leaving water clinging to it. Place half the pumpkin in a shallow, round 24cm (base measurement) microwave-safe dish. Cover with a lid or plastic wrap. Cook on High/800watts/100% for 8 minutes or until just tender. Drain the pumpkin and transfer to a large serving bowl. Repeat with the remaining pumpkin. Set aside for 5 minutes to cool slightly.
  3. Add the pecans, green shallots and rocket to the pumpkin, and gently toss until just combined.
  4. To make the tahini dressing, combine the yoghurt, oil, tahini, vinegar and sugar in a small bowl. Taste and season with salt and pepper.
  5. Pour dressing over salad and gently toss to coat. Serve as an accompaniment to chargilled chicken, if desired.

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105g pecan halves
1.2kg butternut pumpkin, deseeded, peeled, cut into 2cm cubes
8 green shallots, ends trimmed, thinly sliced
1 x 80g pkt baby rocket leaves
130g natural yoghurt
2 tbsp olive oil
1 tbsp tahini
3 tsp red wine vinegar
1 tsp caster sugar
Salt & freshly ground black pepper

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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